Pear Berry Cheesecake
2 tablespoons butter or margarine 2 eggs 1/2 cup sugar 1 (8-ounce) carton commercial sour cream 2 teaspoons vanilla extract 2 (8-ounce) packages cream cheese, softened Microwave Graham cracker crust, recipe below 1 (8-1/2 ounce) can pear halves in heavy syrup 2/3 cup strawberry halves 2 teaspoons cornstarch 2 teaspoons lemon juice
Place the butter in a 3-quart glass bowl; microwave at HIGH for 45 seconds or until melted. Add the next 5 ingredients, and beat at medium speed of electric mixer until well blended. Cover with waxed paper, and microwave at HIGH for 5 to 6 minutes or until very hot; using a wire whisk, stir well every 2 minutes during cooking. (Mixture will become smooth as it cooks.) Pour the mixture over the microwave Graham cracker crust. Microwave at MEDIUM for 6 to 9 minutes or until almost set in center, giving the dish one quarter-turn every 3 minutes. (Mixture firms up as it chills.) Cool thoroughly, and chill. Drain the pears, reserving 1/2-cup liquid (add water, if necessary, to measure 1/2-cup). Slice each pear half into 4 wedges. Arrange the pear wedges and strawberry halves on chilled cheesecake as desired. Combine reserved pear liquid, corn-starch, and lemon juice in a 2-cup glass measure; stir until cornstarch is dissolved. Microwave at HIGH for 1-1/2 to 2 minutes or until thickened; stirring once. Cool slightly, and spoon over cheesecake. Chill thoroughly before serving.
Yield: 8 servings.
Microwave Graham Cracker Crust:
1 cup graham cracker crumbs 2 tablespoons sugar 3 tablespoons butter or margarine, melted
Combine all ingredients; mix well, and press into a buttered 9-inch round baking dish. Microwave at HIGH for 1-1/2 minutes or until firm, rotating dish after 1 minute.
Yield: one 9-inch pie shell